Fluffy savory pastries, commonly known as “short eats”, are a major part of the modern Sri Lankan snack scene. Typically consumed at tea breaks all daylong and as an after work or before dinner snack, these pastries go well with hot ginger tea, coffee or ginger ale. I can’t imagine having tea in Sri Lanka without some delicious short eats to bite into.
- Puff pastry – store bought daugh rolled into two thin squares 12 x 12 inches or two readymade sheets.
- Eggs – 4 hardboiled and 1 beaten for egg wash.
- Sweet and spicy onion sambal – recipe found here.
- Preheat the oven to 425f or 220c.
- Cut the boiled eggs into halves.
- Cut the pastry sheets into quarters resulting in 8 smaller squares.
- Put 1 tablespoon of onion sambal and half a boiled egg in the middle of each pastry square.
- Brush the edges of the pastry squares with a little bit of water.
- Fold the corners to form a triangle.
- Make sure the edges are sealed.
- Place the pastry triangles on a baking sheet and brush the tops with egg wash.
- Bake for 18-20 minutes until the pastries are golden.
- Let the pastries cool slightly before serving with ketchup or chilli sauce.